Makes15 pancakes (hors d'oeuvre or side dish)
- Active time:25 min
- Start to finish:45 min
August 2002
For basil chive cream
-
3/4
cup
sour cream
-
2
tablespoons
water
-
1/4
cup
chopped fresh basil
-
2
tablespoons
chopped fresh chives
-
1/2
teaspoon
salt, or to taste
For pancakes
-
4
cups
coarsely grated zucchini (1 lb)
-
1 1/4
teaspoons
salt
-
1/4
cup
all-purpose flour
-
1 1/2
teaspoons
sugar
-
1/4
teaspoon
black pepper
-
2
large egg whites
-
4
tablespoons
vegetable or canola oil
Make basil chive cream:
-
Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
Make pancakes:
-
Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
-
Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
-
Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.
-
Serve immediately, with basil chive cream.